Potstickers

1. Combine the pork, coleslaw mix, green onions, ginger, garlic, crushed red pepper flakes, cornstarch, soy sauce, dry sherry, and 1/2 tsp. dark sesame oil in a bowl. Combine with a fork until ingredients are well distributed.

2. Place a few wonton wrappers on your work surface. Using a teaspoon or melon baller, place small portions of the meat mixture in the center of each wonton wrapper. Using your fingers or a small brush, wet two perpendicular sides of each wrapper.

3. Fold in half (for round wrappers) or from corner to corner (for square wrappers), sealing. Repeat with remaining wonton wrappers.

4. Heat oil – 1 Tbsp. per panful – over medium-high heat. Place a single layer of potstickers in the pan (about 12). Let cook until brown and crispy on the bottom, about 5-6 minutes.

5. Pour 1/3 c. chicken broth in the pan, cover, and reduce heat to low. Cook about 10 minutes, or until the potstickers are soft and the liquid has evaporated.

6. Repeat with remaining potstickers.

7. Meanwhile, for dipping sauce, combine tamari, sambal oelek, hoisin, and dark sesame oil in a small bowl.

8. Remove the potstickers from the pan, and serve with the dipping sauce.